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Red Velvet Strawberry Cheesecake

Indulge in Red Velvet Strawberry Cheesecake Bliss

This Red Velvet Strawberry Cheesecake is a showstopper that combines velvety cheesecake with moist cocoa layers, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor
  • 1 cup Cocoa Powder Dutch-process cocoa enhances taste richness
  • 1 tablespoon Baking Powder Can substitute with baking soda and vinegar
  • 1 teaspoon Kosher Salt Enhances overall flavor
  • 1/2 cup Unsalted Butter Make sure it's softened
  • 2 large Eggs Flax eggs can be used for a vegan option
  • 1 teaspoon Vanilla Extract Almond extract can substitute
  • 1 tablespoon Red Food Coloring Natural alternatives like beet juice are available
  • 1 cup Buttermilk Can substitute with Greek yogurt thinned with water
  • 1 teaspoon White Vinegar Lemon juice can be an alternative
For the Cheesecake Layer
  • 2 packages Cream Cheese Must be at room temperature
  • 1 cup Sour Cream Greek yogurt can be a substitute
For the Strawberry Topping
  • 2 cups Fresh Strawberries Raspberries can be utilized as an alternative
  • 1 tablespoon Lemon Juice Lime juice can substitute

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • hand mixer
  • spatula
  • Whisk

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt.
  3. Mix softened butter into the dry ingredients until it resembles coarse crumbs.
  4. Whisk together eggs, vanilla extract, red food coloring, buttermilk, and white vinegar in another bowl.
  5. Fold the wet ingredients into the dry mixture until just combined, then pour into prepared pan.
  6. Bake for 25 minutes; check with a toothpick to ensure doneness.
  7. Beat cream cheese until smooth, then gradually add sugar to create the cheesecake batter.
  8. Add eggs one at a time, mixing gently, then incorporate vanilla extract and sour cream.
  9. Pour cheesecake batter over cooled cake layer and bake at 325°F (160°C) for 50–60 minutes.
  10. Cool the cheesecake at room temperature for 1 hour, then refrigerate for a minimum of 4 hours.
  11. Simmer chopped strawberries with sugar and lemon juice until softened for the topping.
  12. Spread strawberry mixture over cheesecake and slice with a hot, clean knife before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 360mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 600IUVitamin C: 15mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature and avoid overmixing the batter.

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